Moka Cakes 1968 ( Canadian )

Recipe by andypandy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 9 x 13-inch cake pan.
  • Yield will be 50 small bar size squares.
  • Beat the three eggs for 5 minutes until thick.
  • Add the one cup of white sugar gradually.
  • Beat well, and until thick.
  • Add the water and maple flavouring.
  • Add the dry ingredients in well.
  • Pour this sponge cake batter into prepared pan.
  • Bake for about 35 minutes until tester comes away clean.
  • This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
  • When done remove and cool.
  • Cut into about 50 small bars.
  • Cream:
  • In a cup mix the cornstarch and milk until dissolved.
  • In a small pot over medium heat place the evaporated milk and sugar.
  • Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
  • Stir and cook until thick.
  • Remove and chill completely so that it is cold.
  • Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
  • Beat in the cold cornstarch mixture.
  • Continue to beat until thick and creamy and you start eating it straight from the bowl.
  • Now, the highlights of this recipe are:
  • Take each bar one at a time and coat all four sides with the frosting.
  • Yes this is a little messy.
  • Don't lick your fingers.
  • After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
  • I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
  • It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
  • If you are doing this yourself, create a system to make it the easiest without being too messy.
  • You do not have to worry about finger prints in the cream as it will be covered with coconut.
  • Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
  • Also you can make these small or big to the size you like.
  • Freezes well, and tastes great bite size right from the freezer.
  • Simple and not a sweet bar, but nice and are always the first to go.
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